Seafood Paradise (Changi Airport Terminal 2)

Popular local seafood restaurant, Seafood Paradise, has opened two new outlets in addition to its two other existing eateries located at Defu Lane and The Singapore Flyer. These latest restaurants can be found at Senja-Cashew Community Club in Bukit Panjang (in April 2011) and Changi Airport Terminal 2 (in May 2011) – bringing the number of Seafood Paradise eateries to four.

The 210-seater branch at Changi Airport Terminal 2 is a convenient location for many locals in the east who frequent the airport as their dining destination. It also makes a great stopover for tourists to indulge in Singaporean-style seafood, especially Seafood Paradise’s signature Creamy Butter Crabs and Chili Crabs!

In celebration of these two new outlets, Seafood Paradise has introduced several new dishes to their menu. Diners can look forward to a unique Crispy Kang Kong with Cuttlefish in Homemade Seafood Sauce ($14 for small; $21 for medium; $28 for large). The kang kong is lightly battered and fried to a crisp and served with the poached cuttlefish and drizzling of chef’s special recipe sweet sauce.

I grew up eating Grandpa’s prawn rolls and hence, I am very picky about the ingredients and taste of this dish. Many restaurants offer prawn rolls and I could taste the slightest difference in all of them. The Homemade Teochew Prawn Roll ($8.80 per serving) here is ordinary, served piping hot and not too oily.

Venus Clam in Sweet & Spicy Sauce ($18 for small; $27 for medium; $36 for large) is the sweeter version of the “lala” in cze char stalls. I think this caters more to the international tourists who don’t take spicy food. It does have a similar taste to our chilli crab sauce.

Seafood Paradise’s Curry Red Snapper Fish Head ($18 per portion, available from 11am to 5pm daily) is very affordable. The fish head is fresh and steamed before being finished in the curry just before serving. The spices used here gives the curry a very nice and savory flavor.

I enjoyed the Steamed Frog Leg With Chicken Essence and Wolfberry ($20.90 for small; $30.90 for medium; $40.90 for large) very much. The tender braised frog legs were served with a bottle of Brand’s Chicken Essence. After pouring in, the frog legs were simmered in the flavorful sauce and it tasted great.

A definite highlight at Seafood Paradise is the Signature Creamy Butter Crab Topped with Coconut Crumbs (seasonal price). This dish is the original creation by Boss Eldwin and has remained a top seller at Seafood Paradise. The crabs are cooked in a rich, velvety sauce comprising evaporated milk, white pepper, butter, sugar, curry leaves, chilli and lemongrass.

The latest dessert created by the restaurant manager is the Chilled Lemongrass Jelly in Lemonade. The soft and fragrant lemongrass jelly is topped with biji selasih (basil seeds) for added texture and a squeeze of lime for extra zing – a delicate and refreshing finale to your meal.

The Changi Airport outlet also serves eight individual set meals (from $14.80++) which comprise a local main dish with a seafood trio platter and a drink – perfect for customers who want a quick and easy meal option before catching their flights.

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Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.